- 8
Ingredients
- 12 ounces Monterey Jack cheese, grated
- 12 ounces sharp cheddar cheese, grated
- 2 bunches green onions, tops only, chopped
- 2 103/4 -ounce cans of cream of chicken soup
- 1 4-oz can green chilies, chopped
- 1 pint of sour cream
- 1 cup pitted black olives sliced
- 4 large whole chicken breasts, poached, skinned, boned and cut into 1-inch pieces
- 12 6-inch flour tortillas
Preparation
Step 1
Combine cheeses, reserve half for topping and half for filling. Divide green onion tops into two equal portions.
Combine 1/2 of the cheese, 1/2 of the onion tops, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder for filling. Mix well.
Put 3 heaping teaspoons of filling on each tortilla and roll. Place tortilla seam side down in a lightly oiled shallow baking dish. Arrange tortillas in a single layer, using two baking dishes if necessary.
Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onion tops. Refrigerate overnight or freeze. (If frozen, defrost completely before baking.)
Preheat oven to 350 degrees. Bake uncovered for 45 minutes. Let stand a few minutes before serving.
This is ideal for a brunch because it must be made ahead.